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Monica Powers Final.pdf (900.18 KB)

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Exploring College Students Health Attitudes, Perceptions, and Purchase Intentions on the Health and Taste of Restaurant Menu Items

Powers, Monica Celine
http://rave.ohiolink.edu/etdc/view?acc_num=kent1405067183

Abstract Details

2014, MS, Kent State University, College of Education, Health and Human Services / School of Foundations, Leadership and Administration.
The purpose of this study was to assess college students’ health attitudes and perceptions about restaurant food healthfulness and tastiness, and to compare these perceptions to objective categories of food healthiness and purchase intentions. The Health and Taste Scales (HTAS) developed by Roininen, Lahteenmaki, and Tuorila (1999) were used to determine the placement of college students’ health attitudes in low, moderate, and high health attitude groups. Ten point scales were used to study their health, taste, and purchase intentions of restaurant menu items. Undergraduate and graduate students (N= 153) from a northeastern United States university completed the online questionnaire via Qualtrics. The majority of college students (n = 80) had a moderate health attitude and the overall sample had a mean body mass index of 27.67. An expert panel of registered dietitians (N = 7) analyzed 17 menu items from a full service chain restaurant and placed them into objective categories of healthiness. The college students rated the menu items more critically than the expert panel. They placed most of the menu items that were rated healthy (consume often) by the expert panel into the somewhat healthy or unhealthy category. None of the college students in the health attitude groups would definitely purchase the healthy menu items and the high health attitude group was cautious of purchasing any of the menu items. The college students in the low health attitude group were more likely to purchase the tastiest rated menu items than any of the other college students.
Barbara Scheule (Committee Chair)
Aviad Israeli (Committee Member)
Karen Gordon (Committee Member)
95 p.
Management; Nutrition
Health; Taste; HTAS; Obesity; College Students; Restaurant; Menu; Nutrition Knowledge

Recommended Citations

Citations

  • Powers, M. C. (2014). Exploring College Students Health Attitudes, Perceptions, and Purchase Intentions on the Health and Taste of Restaurant Menu Items [Master's thesis, Kent State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=kent1405067183

    APA Style (7th edition)

  • Powers, Monica. Exploring College Students Health Attitudes, Perceptions, and Purchase Intentions on the Health and Taste of Restaurant Menu Items. 2014. Kent State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=kent1405067183.

    MLA Style (8th edition)

  • Powers, Monica. "Exploring College Students Health Attitudes, Perceptions, and Purchase Intentions on the Health and Taste of Restaurant Menu Items." Master's thesis, Kent State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=kent1405067183

    Chicago Manual of Style (17th edition)

kent1405067183
2,100
© 2014, all rights reserved.
This open access ETD is published by Kent State University and OhioLINK.